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Buffalo Chicken Soup is for Soup.

Buffalo Chicken Soup takes 30 minutes to prepare.

Buffalo Chicken Soup takes 15 minutes to cook.

Buffalo Chicken Soup makes 6 servings.

The ingredients for Buffalo Chicken Soup are:

1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter (unsalted)
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups Skim milk
1 Tbsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
3/4 tsp Xanthan Gum
Bottled hot pepper sauce (optional)

Here is how you make Buffalo Chicken Soup:

Directions1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 ttablespoon hot pepper sauce. 2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and xanthan gum. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user SHELL~B.

The nutritional information for Buffalo Chicken Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 478.2

• Total Fat: 23.6 g
• Cholesterol: 157.1 mg
• Sodium: 1,779.3 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 0.6 g
• Protein: 56.6 g

The dietary needs meet for Buffalo Chicken Soup is Low Carb